Goldstar ER-946MD Owner's Manual page 7

FACTORS AFFECTING COOKING TIMES
Starting temperature
The initial temperature of foods directly affects the
JIength of time they must cook or be heated. As in a
conventional oven, deep frozen food takes longer to
cook than refrigerated food does, while food at room
temperature cooks the quickest.
Moisture content of foods
Since microwaves are attracted by moisture, relatively
dry foods such as roasts and some vegetables should
either be sprinkled with water prior to cooking or
covered so as to retain steam.
Size of foods
The smaller and more uniform the pieces of food in
the oven, the better. It is also a good idea to micro-
wave cut-up food in a roomy pan so that the micro-
waves can get to the pieces from all sides, thus en-
suring even cooking.
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Quantity of foods
The intensity of microwaves in your oven remains
constant regardless of how much food is being
cooked. Therefore, the more food you place in the
oven, the longer the cooking time. Remember to de-
crease cooking times by at least one-third when
halving a recipe.
Bone and fat content of foods
Bones conducts heat, and large amounts of fat attract
microwave energy. Therefore, care must be taken
when cooking bony or fatty cuts of meat that the
meats do not cook unevenly and do not become
overdone.